Roll the chicken breast fillets flat between two sheets of
plastic wrap with a pastry roller. Season with pepper
and salt. Place a slice of defatted cooked ham on top
and then a bar of Gruyère.
Fold the sheets and seal them with cocktail sticks or
kitchen twine. Put them in individual bags with a sprig of
fresh thyme and oregano and vacuum-seal them.
cordon bleu
Cook them slowly in a warm water bath (sous vide).
Temperature and time: follow the instructions of your
appliance. In this case, we opted for 3 hours at 90°C. The
slow cooking can also be done in an ordinary oven, sous vide
in a casserole with hot water.
Then fry the cordons briefly on both sides until golden brown
in a pan sprayed with olive oil.
Variations are possible with pork or veal slices and turkey
fillets. In the photo, the cordon was served with broccoli
puree. You can also serve it with a cheese sauce.
chicken breast fillet
cooked ham
gruyere
salt & pepper
taste and tradition
the fiery passion
Roll the chicken breast fillets flat between two
sheets of plastic wrap with a pastry roller.
Season with pepper and salt. Place a slice of
defatted cooked ham on top and then a bar of
Gruyère.
Fold the sheets and seal them with cocktail
sticks or kitchen twine. Put them in individual
bags with a sprig of fresh thyme and oregano
and vacuum-seal them.
cordon bleu
Cook them slowly in a warm water bath (sous
vide). Temperature and time: follow the
instructions of your appliance. In this case, we
opted for 3 hours at 90°C. The slow cooking
can also be done in an ordinary oven, sous
vide in a casserole with hot water.
Then fry the cordons briefly on both sides until
golden brown in a pan sprayed with olive oil.
Variations are possible with pork or veal slices
and turkey fillets. In the photo, the cordon was
served with broccoli puree. You can also serve
it with a cheese sauce.
chicken breast fillet
cooked ham
gruyere
salt & pepper
taste and tradition
the fiery passion
